Preparation

Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

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Recent Review

My family and friends love this
recipe. My only modifications were
the following: Four green onions
and no shallots. Process everything
BUT the shrimp. Cut the shrimp into
thirds, after cooking, then add to
processed ingredients. Pulse 2-4
times, just to mix. You want to
have recognizable chunks of shrimp.
This is definately better if made
the day before and chilled. Serve
with Melba toast or thin slices of
bread.